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Effects of different internal temperature applications on quality properties of heat-treated sucuk during production

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dc.contributor.authorArmutcu, U
dc.contributor.authorHazar, FY
dc.contributor.authorOral, ZFY
dc.contributor.authorKaban, G
dc.contributor.authorKaya, M
dc.date.accessioned2023-04-18T03:08:47Z
dc.date.available2023-04-18T03:08:47Z
dc.date.issued2020.01.01
dc.identifier.doi10.1111/jfpp.14455
dc.identifier.eissn1745-4549
dc.identifier.endpage
dc.identifier.issn0145-8892
dc.identifier.issue6
dc.identifier.startpage
dc.identifier.urihttps://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000542108800001&DestLinkType=FullRecord&DestApp=WOS
dc.identifier.urihttps://hdl.handle.net/20.500.12597/10493
dc.identifier.volume44
dc.identifier.wosWOS:000542108800001
dc.relation.ispartofJOURNAL OF FOOD PROCESSING AND PRESERVATION
dc.titleEffects of different internal temperature applications on quality properties of heat-treated sucuk during production
dc.typeArticle
dspace.entity.typeWos
relation.isPublicationOfWos4ebe3e2d-1ca9-46c3-9bd4-67f4c9ad84dd
relation.isPublicationOfWos.latestForDiscovery4ebe3e2d-1ca9-46c3-9bd4-67f4c9ad84dd

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